Gluten-Free Spinach and Feta Quiche
Elevate your brunch game with this delicious and nutritious Gluten-Free Spinach and Feta Quiche! Featuring a golden almond-flour crust, creamy feta cheese, and a vibrant spinach filling, this recipe is both satisfying and perfect for those avoiding gluten. The crust is easy to prepare, pressed directly into the pie dish, while the filling combines sautéed spinach, aromatic garlic, and a touch of nutmeg for a warm, flavorful twist. Baked to perfection, this quiche is ideal for breakfast, lunch, or dinner and can be served warm or at room temperature. Simple yet elegant, it's a fantastic centerpiece for any gluten-free menu!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 5 tablespoons Butter (unsalted, cold, diced)
- 1 piece Egg (large, for the crust)
- 0.25 teaspoons Salt
- 6 cups Fresh spinach (roughly chopped)
- 1 tablespoon Olive oil
- 4 pieces Eggs (large, for the filling)
- 0.75 cups Milk (or gluten-free alternative like almond milk)
- 0.75 cups Feta cheese (crumbled)
- 2 cloves Garlic (minced)
- 0.25 teaspoons Black pepper
- 0.125 teaspoons Nutmeg (optional, for a hint of warmth)
Instructions
Preheat your oven to 375°F (190°C).
In a mixing bowl, combine almond flour and salt. Add the cold, diced butter and use a pastry cutter or fork to work the butter into the flour until the mixture resembles coarse crumbs.
Beat 1 egg in a separate bowl and add it to the flour mixture. Mix until a dough forms. Press the dough into a 9-inch pie dish, ensuring it covers the bottom and sides evenly. Prick the crust with a fork to prevent bubbling.
Bake the crust in the preheated oven for 8-10 minutes, then set aside to cool slightly.
While the crust is baking, heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add the chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat and allow to cool slightly.
In a mixing bowl, whisk together 4 eggs, milk, black pepper, and nutmeg (if using) until smooth.
Spread the cooked spinach evenly over the pre-baked crust. Sprinkle crumbled feta cheese on top of the spinach.
Pour the egg mixture over the spinach and feta, ensuring it fills the crust evenly.
Bake the quiche in the preheated oven for 25-30 minutes, or until the center is set and the top is lightly golden.
Remove the quiche from the oven and allow it to cool for 5 minutes before slicing and serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
2447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.2 g | 275% | |
| Saturated Fat | 79.0 g | 395% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1242 mg | 414% | |
| Sodium | 3388 mg | 147% | |
| Total Carbohydrate | 57.3 g | 21% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 12.2 g | ||
| Protein | 100.3 g | 201% | |
| Vitamin D | 8.0 mcg | 40% | |
| Calcium | 2053 mg | 158% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 2640 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
